Industrial blanchers

Information about our Blanchers

We focus on a gentle and sustainable process

For years, the food processing industry has been working to put processed/ frozen vegetables on the consumer’s table that are of comparable quality to fresh vegetables. At the same time, manufacturers are faced with increased food safety demands and stricter environmental regulations, including higher energy costs and restrictions on wastewater discharge.

Our vegetable processing solutions are designed to maximize capacity and reduce water consumption. With a forced steam principle, steam consumption is reduced by 40-50%, while ensuring a highly uniform blanching of fruit and vegetables without washing out their taste and nutrients. Furthermore, the solution provides manufacturers with complete flexibility and enhanced food safety.

Our Blanchers operate efficiently, with capacities ranging from 1 t/h to 30 t/h. Even if our standard range cannot meet your blanching requirements, Cabinplant’s experienced and creative engineers are always ready with alternative solutions.

Type of blanchers:

• Blanching with water
• Blanching with steam
• Blanching with water and steam
• Blanching with forced steam

Features & benefits

• Low risk of product contamination even after long operating hours
• Integrated blancher and cooler
• No product damage
• High yield
• Uniform blanching
• High degree of flexibility concerning blanching time and temperature
• Multistage counterflow water circulation ensures extremely low water consumption and wastewater discharge
• Additional lowering of product temperature by means of recirculated chilled water.
• Customer-adapted design